A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Wednesday, September 8, 2010

Stuffed Mushrooms

Making stuffed mushrooms to go along with those steaks I just posted about was my sister's idea.... and a really great idea for that matter. We debated for a while on the perfect vegetable side dish, eliminating more typical items like grilled asparagus and sauteed spinach. Stuffed mushrooms stood out as a bit more exciting and challenging to make, so we went for it. They actually turned out delicious, but I would recommend using Italian style bread crumbs over the crunchier panko bread crumbs we used (they happen to be lying around the house).

28 large white mushrooms, stems removed
1/2 cup Italian Style breadcrumbs
1/2 cup pecorino romano, grated
2 garlic cloves
2 tbsp fresh parsley
salt and pepper
2 tbsp cup olive oil

Start by preheating the oven to 400 degrees. Place all the ingredients in a food processor and pulse until mixture is well blended. Set aside mixture to later stuff mushrooms with.

Wash the mushrooms and remove their stems. Spray a baking sheet with non-stick pray and place the mushrooms on it, cap down.

Fill the mushrooms with the mixture and sprinkle with excess cheese. Also drizzle a little olive oil over the tops of the mushrooms.

Bake for about 25 minutes, remove, let cool and enjoy!

1 comment:

  1. Those look soooooo delicious....must taste them one day.....